Bright, tropical, and genuinely crave-worthy, these skewers bring together juicy shrimp, sweet mango, and tender zucchini in a way that feels like a vacation on a plate. The marinade is built from fresh mango blended with lime juice, coconut aminos, ginger, and turmeric — whole-food ingredients that are as nourishing as they are flavorful. Shrimp is a fantastic source of lean protein and iodine, both of which matter a lot when you're nursing, and this recipe makes it the undeniable star. Coconut aminos keep things soy-free and low in sodium without sacrificing that savory depth, so you're not missing anything. The reserved marinade gets brushed on as a finishing glaze right at the end of grilling, giving every skewer a gorgeous, slightly caramelized coating that looks as impressive as it tastes. A handful of fresh cilantro and a squeeze of lime at the table tie the whole thing together beautifully. It's the kind of colorful, feel-good dinner that comes together without a lot of fuss and leaves you genuinely satisfied.
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If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
Combine the 1 cup chopped mango, lime juice, lime zest, coconut aminos, 1 tbsp melted coconut oil, ginger, turmeric, garlic, and sea salt in a blender or food processor and blend until smooth.
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